Step 1

Preheat the oven to 350°F. Grease three (8-inch round cake pans, then dust with flour. Set aside.

Step 2

Using a stand mixer fitted with the whisk attachment, whisk eggs for 1 minute until frothy. If you don’t have a stand mixer, use a high powered electric hand mixer at the highest speed.

Step 3

Add granulated sugar and whisk on high for 10 minutes - the egg mixture will become thick and noticeably light in color. Set aside.

Step 4

In another mixing bowl, beat together softened butter and oil until well combined and smooth. Add in vanilla extract and almond extract and mix until combined.

Step 5

Working with the mixer on low speed, add milk to the butter mixture, a little at a time. Continue beating until smooth and fluffy.

Step 6

In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.

Step 7

Add one half of the flour mixture to the thick and fluffy egg mixture. Incorporate with a wooden spoon, stirring until barely combined. Add one half of the butter/milk mixture and stir briefly to combine. Add the remaining flour mixture and then the remaining butter mixture and stir until the batter is combined - do not overstir.

Step 8

Divide the cake batter between the 3 prepared pans. Bake for 22-25 minutes, or until the cakes pull away from the edges of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 9

Remove pans from the oven and cool cakes in the pan for 5-10 minutes, then transfer to a wire cooling rack to cool the rest of the way.

Step 10

Lightly beat the mascarpone until smooth. Mix in the powdered sugar just until combined.

Step 11

In a separate bowl (or the bowl of a standing mixer), whisk 2 cups of heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until combined into a fluffy frosting. Set aside.

Step 12

In a small bowl, whisk together espresso syrup, rum, and sugar.

Step 13

Trim the cooled cakes to level the tops.

Step 14

Brush all three cake tops liberally with the espresso syrup mixture until it is gone.

Step 15

Place the first cake layer on a serving platter or cake plate. Mound some of the frosting on top of the cake and spread to the sides to form a thick layer of filling.

Step 16

Stack the second cake layer on top of the frosted layer. I like to flip the cake so it is top side down, so that the top is nice and flat for the next layer of frosting.

Step 17

Continue layering frosting and cake layers to assemble the three layer cake.

Step 18

Press the top down to seal the layers together and spread any filling spilling out the sides smooth with an offset spatula.

Step 19

Mound the remaining frosting on top of the cake and spread it out and down the sides to completely frost the cake.

Step 20

In bowl of mixer, whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with your favorite open piping tip and pipe a decorative border around the top.

Step 21

Dust the cake with cocoa powder. Accent with espresso beans if desired, slice and serve.